It struck me recently that I didn't know the difference between those lovely Italian appetizers crostini and bruschetta. Crostini are smaller bits of toast, literally "little toasts" in Italian, with any topping you can imagine. Bruschetta (pronounced bru-sketta, for the record) means "to roast over coals" so these are toasted/grilled slices from larger bread that are drizzled with olive oil and rubbed with raw garlic. The raw garlic literally grates as you rub and you are left with a toasty, garlicy base for, again, any topping you can imagine. Here, I mixed chevre with lemon juice and thyme, and topped it with dressed beet greens for a light bruschetta snack.
Beet Green and Lemon Chevre Bruschetta
Time: About 45 minutes total and active
Price: About $14.25 total; $0.65 per serving
Nutrition (per serving):
Saturated fat: 2.4g
1 12 oz baguette, sliced on a diagonal (I got 22 pieces from mine)
3 Tbsp EVOO, divided
3 garlic cloves, divided
8 oz chevre or other soft goat cheese, at room temperature, if possible (makes it easier to mix)
Juice of 1/2-1 lemon (depending on taste)
1 Tbsp fresh thyme, minced, plus extra for garnish
1 tsp black pepper
2 cups beet greens, chopped (from about one bunch)
2 tsp balsamic vinegar
1/2 tsp salt (smoked salt would work well here)
1. Heat a grill or grill pan (or toaster oven) over medium high heat until just smoking. Brush sliced baguette with EVOO using about 2 Tbsp total. Grill bread on one side about 2-3 minutes. Remove from heat and rub, while toast is still warm, with garlic using about 2 whole cloves total. Set aside.
2. In a medium bowl, spoon chevre and add lemon juice, thyme, and black pepper and mix thoroughly. Set aside.
3. In another medium bowl, whisk together remaining Tbsp EVOO and garlic clove, minced, balsamic vinegar, and salt. Add beet greens and mix well to coat all the leaves.
4. To dress each bruschetta toast, place or spread scant 1 Tbsp chevre mixture and top with a small handful of greens. Top with a thyme sprig, if desired.